Description
These Lemon Strawberry Cheesecake Sandwich Cookies combine zesty lemon-flavored soft cookies with a creamy cheesecake filling and a burst of sweet strawberry jam. Perfect for a spring or summer treat, these delightful sandwich cookies offer a refreshing twist on the classic cheesecake flavor in a portable, bite-sized form.
Ingredients
Scale
Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Optional: yellow food coloring for a vibrant lemon look
Filling
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 tablespoons strawberry jam or preserves
- 2–3 tablespoons freeze-dried strawberries, powdered (optional, for extra flavor)
Instructions
- Prepare Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures an even distribution of leavening agents in the cookie dough.
- Cream Butter and Sugar. In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. This aeration is crucial for tender, soft cookies.
- Add Wet Ingredients. Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice to the butter-sugar mixture until fully incorporated. If desired, add a few drops of yellow food coloring for a bright lemon hue and mix until color is evenly distributed.
- Combine Dry and Wet Ingredients. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until a smooth dough forms. Avoid overmixing to keep cookies tender.
- Shape and Chill Dough. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up for easier handling and better texture.
- Preheat Oven and Prepare Baking Sheet. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll and Cut Dough. On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use a round cookie cutter to cut out cookies and place them about 2 inches apart on the prepared baking sheets.
- Bake Cookies. Bake in the preheated oven for 10-12 minutes or until edges are set and just beginning to turn golden. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Cheesecake Filling. In a medium bowl, beat cream cheese and softened butter together until smooth and creamy. Add vanilla extract and powdered sugar, then continue beating until the mixture is light and fluffy. If using, fold in powdered freeze-dried strawberries carefully to incorporate flavor and color.
- Assemble Sandwich Cookies. Spread a thin layer of strawberry jam onto the flat side of half the cooled cookies. Next, pipe or spread approximately 1 tablespoon of the cheesecake filling over the jam layer. Top each with a remaining cookie, pressing gently to form a sandwich.
- Chill and Serve. Place assembled sandwich cookies in the refrigerator for at least 15 minutes to allow the filling to set. Serve chilled or at room temperature for the best taste and texture.
Notes
- You can substitute fresh lemon juice with bottled lemon juice if needed, but fresh is preferred for best flavor.
- Freeze-dried strawberries enhance the strawberry flavor and add a pretty pink tint to the filling but can be omitted if unavailable.
- Store sandwich cookies in an airtight container in the refrigerator for up to 5 days.
- If you prefer a firmer filling, chill the cream cheese and butter before mixing.
- For vibrant lemon cookies, use a small amount of yellow food coloring but avoid overdoing it as it can affect flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
